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Huang D, Fan W, Dai R, Lu Y, Liu Y, Song Y, Qin Y, Su Y. Impact of must clarification treatments on chemical and sensory profiles of kiwifruit wine. NPJ Sci Food 2024; 8:40. [PMID: 38918429 PMCID: PMC11199669 DOI: 10.1038/s41538-024-00280-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Accepted: 06/14/2024] [Indexed: 06/27/2024] Open
Abstract
This study examined the effect of various clarification treatments on the physicochemical properties, volatile compounds, and sensory attributes of kiwi wines produced from five different kiwifruit (Actinidia deliciosa) varieties. The degree of clarification had a minimal impact on physicochemical parameters, including the content of residual sugar, ethanol, volatile acid, titratable acidity (except for the kiwifruit variety 'Qinmei'), and the pH value. However, wines made from unclarified juices (muddy juice and pulp) displayed a higher glycerol content than those made from clarified juices. The cluster heat map and principal component analyses (PCA) demonstrated that kiwi wines produced from clarified kiwi juices possessed a higher ester content, whereas muddy juice and pulp wines contained elevated levels of higher alcohols. Quantitative descriptive analysis (QDA) indicated that clarified juice wines outperformed muddy juice and pulp wines in terms of purity, typicality, harmony, intensity, and freshness, with negligible differences in terms of palate acidity. Moreover, the clarified juice wines featured more characteristic kiwi wine aromas (kiwifruit, passionfruit, and pineapple) compared with that of the muddy juice and pulp wines, which exhibited an increased grassy flavour. Although the 100-NTU kiwifruit juice-fermented wine did not show an advantage in the cluster heat map and PCA, it presented better freshness, typicality, and intensity in the QDA, as well as a more passionfruit aroma. Based on the orthogonal partial least-squares discriminant analysis, A. deliciosa 'Xuxiang' was deemed to be the most suitable variety for vinification. This study provides crucial insights for enhancing the production of high-quality kiwi wine.
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Affiliation(s)
- Di Huang
- College of Enology, Northwest A&F University, Yangling, China
| | - Wenjing Fan
- College of Enology, Northwest A&F University, Yangling, China
| | - Ruisen Dai
- College of Enology, Northwest A&F University, Yangling, China
| | - Yao Lu
- College of Enology, Northwest A&F University, Yangling, China
| | - Yanlin Liu
- College of Enology, Northwest A&F University, Yangling, China
| | - Yuyang Song
- College of Enology, Northwest A&F University, Yangling, China
| | - Yi Qin
- College of Enology, Northwest A&F University, Yangling, China.
- Engineering Research Center for Viti-Viniculture, National Forestry and Grassland Administration, Yangling, China.
| | - Ying Su
- College of Enology, Northwest A&F University, Yangling, China.
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Han Y, Wang Y, Li J, Du J, Su Z. Evaluating the effect of bentonite, malic acid on pectin methyl esterase, methanol in fermented apple juice. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104468] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Han Y, Du J, Wang Y. Effect of bentonite and calcium chloride on apple wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:425-433. [PMID: 34143901 DOI: 10.1002/jsfa.11373] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2021] [Revised: 03/23/2021] [Accepted: 06/18/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Apple wine is a popular alcoholic beverage for its nutrition and fresh taste. However, the methanol existing in apple wine restricts its quality. Unfortunately, there are no methods to reduce the methanol content in fruit wine. To this end, bentonite (B), calcium chloride (CC) and their combination (B&CC) were added into apple juice in this study. The treated juice (0) and supernatant obtained by standing the juice at 25 °C for 24 h were fermented at 25 °C and 10 °C, respectively. RESULTS Bentonite was an excellent methanol interrupter, a pectin retainer and a wine quality defender both at 25 and 10 °C. The lowest methanol content of 1.41 mg L-1 and higher pectin content of 84.74 mg L-1 were reached in the finished wine by B0 at 10 °C. Calcium chloride decreased pectin content, elevated methanol content and changed the profile of individual organic acids. In fact, the wine by B&CC0 at 25 °C showed dramatic changes in individual organic acids. The content of l-malic acid and succinic acid was only 2.22% and 6.29% of the control, respectively, while the lactic acid content was 17.72 times that of the control. CONCLUSIONS It is suggested that B0 and fermented at 10 °C was the most effective way to decrease methanol content, retain pectin content and defend wine quality. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Yingying Han
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Jinhua Du
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Yan Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
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Characterization of recombinant GRIP32 as a novel haze protein for protein-polyphenol haze models and prevention of haze formation with polysaccharides in the models. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110317] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Abstract
Copper is one of the most frequently occurring heavy metals in must and wine. It is introduced by pesticides, brass fittings, and as copper sulphate for treatment of reductive off-flavors. At higher concentrations, copper has harmful effects on the wine. It contributes to the oxidation of wine ingredients, browning reactions, cloudiness, inhibition of microorganisms, and wine fermentation. Last but not least, there is also a danger to the consumer. At present, some physicochemical methods exist to reduce the copper content in must and wine, but they all have their shortcomings. A possible solution is the biosorption of metals by yeasts or lactobacilli. Copper can also reach must and wine in the form of copper-containing phenol oxidases (grape tyrosinase, Botrytis cinerea laccases). Similar to free copper, they oxidize phenolic wine compounds, and thus lead to considerable changes in color and nutritional value, making the product ultimately unsaleable. All measurements for enzyme inactivation such as heat treatment, and addition of sulphites or bentonite are either problematic or not effective enough. The application of oenological tannins could offer a way out but needs further research.
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Horvat I, Radeka S, Plavša T, Lukić I. Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine. Food Chem 2019; 285:305-315. [DOI: 10.1016/j.foodchem.2019.01.172] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2018] [Revised: 12/03/2018] [Accepted: 01/25/2019] [Indexed: 11/17/2022]
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Salazar FN, Marangon M, Labbé M, Lira E, Rodríguez-Bencomo JJ, López F. Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation: its effect on protein content, protein stability, lees volume, and volatile compounds. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2917-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Coelho C, Parot J, Gonsior M, Nikolantonaki M, Schmitt-Kopplin P, Parlanti E, Gougeon RD. Asymmetrical flow field-flow fractionation of white wine chromophoric colloidal matter. Anal Bioanal Chem 2017; 409:2757-2766. [DOI: 10.1007/s00216-017-0221-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Revised: 01/09/2017] [Accepted: 01/23/2017] [Indexed: 12/31/2022]
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Jaeckels N, Tenzer S, Meier M, Will F, Dietrich H, Decker H, Fronk P. Influence of bentonite fining on protein composition in wine. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.08.062] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Mainente F, Simonato B, Pasini G, Franchin C, Arrigoni G, Rizzi C. Hen egg white lysozyme is a hidden allergen in Italian commercial ciders. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 34:145-151. [PMID: 27892783 DOI: 10.1080/19440049.2016.1265673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Hen egg white lysozyme (HEWL) is an enzyme used in alcoholic fermentation for its ability to control the growth of Gram-positive and spoilage bacteria, without inhibiting yeast growth, and it allows a reduction in the use of sulphur dioxide. Nevertheless, considering the potential allergenicity of this protein, the presence of HEWL should be declared on the label of the final product. In this work, we analysed 18 commercial Italian ciders by LC-MS/MS and found traces of HEWL in 12 samples without label declaration. We used Western blot and enzyme-linked immunosorbent assay (ELISA) to verify the immunological activity of HEWL, and to quantify its content in the ciders. Two out of 18 samples were found to be positive both by immunoblot and ELISA. The results indicate the requirement of a more stringent control of commercial ciders and the need of label declaration for ciders treated with such compounds.
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Affiliation(s)
- Federica Mainente
- a Department of Agronomy Food Natural Resources Animals and Environment , University of Padua , Legnaro (PD) , Italy.,b Department of Biotechnology , University of Verona , Verona , Italy
| | - Barbara Simonato
- b Department of Biotechnology , University of Verona , Verona , Italy
| | - Gabriella Pasini
- a Department of Agronomy Food Natural Resources Animals and Environment , University of Padua , Legnaro (PD) , Italy
| | - Cinzia Franchin
- c Department of Biomedical Sciences , University of Padua , Padua , Italy.,d Proteomics Center of Padua University and Azienda Ospedaliera di Padova , Padua , Italy
| | - Giorgio Arrigoni
- c Department of Biomedical Sciences , University of Padua , Padua , Italy.,d Proteomics Center of Padua University and Azienda Ospedaliera di Padova , Padua , Italy
| | - Corrado Rizzi
- b Department of Biotechnology , University of Verona , Verona , Italy
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Jaeckels N, Meier M, Dietrich H, Will F, Decker H, Fronk P. Influence of polysaccharides on wine protein aggregation. Food Chem 2016; 200:38-45. [DOI: 10.1016/j.foodchem.2015.12.088] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2015] [Revised: 12/23/2015] [Accepted: 12/24/2015] [Indexed: 11/24/2022]
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